Description
Make-ahead cheesy egg cups are perfect for busy mornings. They are packed with protein and hidden veggies your kids will love. Great for toddlers and elementary schoolers.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely grated zucchini (squeeze out excess water)
- 1/4 cup finely grated carrot
- Salt and pepper to taste
- Cooking spray or butter for muffin tin
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well.
- In a medium bowl, whisk together eggs and milk until well combined.
- Stir in the shredded cheese, grated zucchini, and grated carrot. Season with salt and pepper.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until the egg cups are set and lightly golden around the edges.
- Let cool in the muffin tin for a few minutes before removing.
- Serve warm or let cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.
Notes
- Make sure to squeeze out as much water as possible from the grated zucchini so the egg cups aren’t watery.
- Finely grate the vegetables so they blend in better.
- These can be frozen for up to 1 month. Thaw in the refrigerator overnight and reheat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup